Spaghetti with Fish and Vegetables: Ciambotta
- 1 medium onion, coarsely chopped
- 3 garlic cloves, crushed and sliced
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 bunches Italian parsley, coarsely chopped to yield 1/2 cup
- 2 cans tomatoes, coarsely chopped
- 1 green bell pepper, cored and thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt, plus more for seasoning
- 1 1/2 cups water
- 1/2 cup dry white wine
- Salt and pepper
- 2 pounds white fish steaks, such as rock fish, mullet, haddock, halibut, cod, or snapper
- 1 pound spaghetti
- Freshly ground black pepper
In a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. Stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. Cover and cook over low heat for 20 minutes.
Add water and wine and bring to a simmer. Adjust seasoning with salt and pepper. Put the fish steaks into the saucepan, covering with the sauce. Cook 15 minutes, or until fish is cooked through. Remove the fish to a plate using a slotted spoon. Set aside.
Bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh and return to the reduced sauce. Cook for 5 minutes to meld flavors, then remove from heat and set aside.
Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
Cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.